Super indulgent recipe for the South African family favourite – peppermint crisp tart.
2 x 200 gram packets of Tennis biscuits
2 x Orley Whip non-dairy whip
2 x 397gram tins caramelised condensed milk
4 x 49 gram bars of Nestle Peppermint Crisp Chocolate, grated but not too finely.
Whip the Orley Whip or cream until firm.
Add caramel condensed milk and half the grated chocolate and stir in gently. Do not beat it again, as this will cause the cream to become runny and prevent it from setting properly.
Layer biscuits in large rectangular dish (300 mm x 200 mm x 800 mm deep) and spread half of the mixture over the biscuit layer.
Sprinkle with grated chocolate, reserve enough chocolate for the final topping. The chocolate should not be grated too finely: chunky bits of Peppermint Crisp will make it look even more appetizing.
Repeat with a second layer of biscuit and caramel mixture, and top with the remaining grated chocolate.
Refrigerate for at least 6 hours to allow the ingredients to chill and set.
This recipe and photo is from the Rainbow Cooking website, where you will find a collection of mostly South African recipes, both traditional and modern.